Description
These classic Snickerdoodle Cookies are soft, chewy, and coated with a perfect cinnamon-sugar crust. Made with a tender dough flavored by cream of tartar and cinnamon, they bake up golden and delicious, ideal for a delightful homemade treat or sharing with friends and family.
Ingredients
Scale
Dough
- 1 cup unsalted butter (softened at room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 2 Tbsp cinnamon
Instructions
- Prepare the butter and sugar mixture: Combine the softened butter and 1 1/2 cups granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture becomes fluffy and light in color, about 5 minutes.
- Add eggs and vanilla: Incorporate the two large eggs and 2 teaspoons of vanilla extract into the creamed butter and sugar. Continue beating on medium speed until fully combined and smooth, approximately 2 minutes.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the butter mixture, stirring or mixing on low speed until a uniform dough forms. Cover the dough with plastic wrap and refrigerate it for 20 minutes to firm up.
- Prepare cinnamon-sugar coating: In a small bowl, mix 1/3 cup granulated sugar with 2 tablespoons of cinnamon. This will be used to coat the dough balls.
- Form and coat cookies: Divide the dough into equal-sized balls. Roll each ball generously in the cinnamon-sugar mixture ensuring full coverage.
- Shape and bake: Place the coated dough balls on a baking sheet lined with parchment paper or a silicone mat. Press down lightly in the center of each to flatten slightly and produce an even top. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until the edges turn lightly golden.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve once cooled to enjoy the classic snickerdoodle texture and flavor.
Notes
- For best results, ensure the butter is softened but not melted before creaming with sugar.
- Do not overbake; snickerdoodles are best when soft and chewy, so remove from the oven as soon as the edges start to brown lightly.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- Refrigerating the dough helps to develop flavor and maintain cookie shape during baking.
- This recipe yields about 30 medium-sized cookies; adjust baking times slightly if making larger or smaller cookies.
